We are having some unusual warm weather this week and it is giving me Spring Fever like crazy! The snow is melting, our moods are lifted, and I think I should be able to run outside this afternoon once the ice melts. I can’t wait. :)
Now, if only the sun would come out…
Before I get to today’s recipe, I want to tell you about a Breakfast Program for kids called Toonies for Tummies. Toonies for Tummies helps fight child hunger in schools by providing breakfast every morning before hungry children head off to class. The money raised helps as many as 75,000 children across Canada.
It is estimated that as many as 1 in 5 children go hungry every day in the neediest communities across Canada.
You can donate $2 at your participating grocery store or you can donate online here. I think it is a great program and it is such an easy way to make a difference in the lives of children who really need it.
Growing up, Wheat Thins used to be one of my favourite ‘boxed’ crackers to buy at the grocery store. When I heard that I could make them at home for much less money and without any strange preservatives I was very excited. I made a half batch because I wasn’t sure if I would like them or not, but I really wished that I made a full batch, so I posted the full batch recipe below.
Oh She Glows
Homemade Wheat Thins
Crispy but chewy, wholesome, and the perfect vehicle for your favourite dip or spread. These homemade wheat thins exceeded my expectations. They are my favourite (and easiest!) homemade cracker to date!
Adapted from Tracey’s Culinary Adventures. Original recipe from King Arthur’s Cookbook.
Yield: ~64 crackers
Ingredients:
- 1 1/4 cups (5 oz) 100% whole wheat flour
- 1 1/2 tablespoons sugar
- 1/2 teaspoon salt, plus extra for sprinkling on
- 1/4 teaspoon paprika
- 4 tablespoons Earth Balance (I used soy-free) or butter
- 1/4 cup + 2 tbsp water (or a tiny bit more if dough is too dry)
- 1/4 teaspoon vanilla
Directions:
1. Preheat oven to 400 F. Line two baking sheets with parchment paper or a non-stick mat.
2. In a large bowl, whisk together the dry ingredients (flour, sugar, paprika, salt).
3. With a pastry blender (or two forks), cut in the Earth Balance or butter into the flour mixture until crumbly. See image below. Now mix together the water and vanilla and then pour into the flour and Earth balance mixture. Stir this mixture until it comes together. I got in there with my hands and really squeezed the dough to help it come together. If it appears dry add a touch of water, but you don’t want it sticky.
4. Split the dough in half. On a floured surface or on a non-stick mat, roll out one half of the dough very thin (1/16th inch). Using a pizza cutter, cut into whatever shape you desire. Using a splatula, place the crackers on the prepared baking sheet. Repeat as necessary. Sprinkle with more salt and sesame seeds if desired.
5. Bake for 8-10 minutes, watching closely. Half way through baking rotate the pan to ensure even baking. My crackers took 10 minutes, but if you do not use a baking mat it will likely take less time for you. Be careful because they burn quickly. Cool completely. Makes about 64 crackers for this full recipe. Store in an air-tight container.
Note: This recipe made enough crackers for two baking sheets. I baked them separately, but I am sure you could bake them at the same time as long as you rotate the pans half way through.
It is amazing how GOOD these crackers are with just a few basic ingredients!
I love recipes that exceed my expectations.
All you do is whisk the dry ingredients, cut in the Earth Balance or butter, add water + stir, and then roll out the dough + slice.
Do not be afraid of rolling out the dough either. It was very user-friendly! And it doesn’t have to be perfect, so not to worry. I went for the rustic look. ;)
I made traditional rectangles (with rustic edges!), but you can make any shape you want! Triangles might be fun, especially if you used them in dips like guacamole or salsa. A wheat thin tortilla, perhaps?
Sprinkle with kosher salt before baking. This step is key! Place on the baking sheet and bake for 8-10 minutes at 400F. I rotated the baking sheet half way through baking.
In just over 30 minutes, I had delicious homemade crackers.
Allow to cool if you have the restraint.
I did not. The crackers sizzled on my tongue. ;)
These vegan wheat thins taste a lot like the boxed version, but we think they taste even better!
Eric and I both agreed that they are our favourite homemade crackers to date. You just can’t beat how short the ingredient list is and how easy they are to throw together.
Try them spread with:
- Peanut butter,
- Hummus,
- Earth Balance,
- guacamole,
- cashew cheese sauce,
- salsa,
- Pico de Gallo,
- jam,
- Dark Chocolate Almond Butter,
- I had to throw it out there,
- The sky is the limit!
Growing up, what were your favourite boxed crackers? What are your favourite crackers today?
I think my all-time favourite boxed crackers were the Swiss Cheese Crackers (lol), followed by Sour Cream & Chives and Wheat Thins.
Oh and I LOVED Ritz Cheese Bits!
(But, after looking at the ingredient label, I think I will try to make my own version at home!)
{ 170 comments… read them below or add one }
Be still my cracker-loving heart! Seriously Ange, these are my fav boxed crackers, too, and I’ve been missing them for a while!! Thanks, definitely making this weekend :)
I’ve been ridiculously addicted to wheat thins lately…. I opened your site and BAM! You have this recipe. Can I come to canada and hug you? I’m so excited to try this! :)
hugs! heh
Love wheat thins! And this sounds like an easy recipe. I will definitely give it a try.
I am having a party soon and can’t wait to make these! Please do come up with a recipe for Swiss cheese crackers…I know the ones you mean and love them!!
Growing up I loved saltines and Triscuits! Now I’m addicted to Mary’s Crackers. Those can get expensive though at the rate that I go through them. :P This recipe looks great!
Mmmm, so beats store- bought wheat thins!
Hey Angela-
These are kinda similar to the crisp-bread recipe i sent you!
only that has more grains and stuff in it.
I use the crispbread for breakfast with whatever topping i have in the house and i keep a batch at work so i avoid the whole soggy sandwich drama at lunch!
Thanx for sharing!
Wheat thins were definitely my cracker growing up! Then I started trying all these artisan crackers and turned my snooty nose up at it. Not anymore! Since making your recipe, my love/obsession of Wheat Thins has returned. Thanks!
Have you ever tried Nairns Oatcakes? Quite simple and delish, just like your Thins, and good for savoury and sweet. I think you might enjoy them. :)
http://www.nairns-oatcakes.com/
Hi Angela!
I just made the wheat thins and they are AWESOME. I didn’t have paprika so I added garlic and dill instead…yum!
Thanks for sharing the recipe.
These look delish Angela, can’t wait to try them!
Too bad our warm weather didn’t stick around
Thanks for yet another great recipe :)
Loved the recipe I cant wait to try it out!!!! I posted this article in my weekly link recap because I loved it so much! Thanks!!!
http://fitfabfemale.com/2011/02/19/the-weekly-link-recap/
Growing up wheat thins were my favourite cracker! I always used to make shapes with them on the table before eating them. I’ve been wanting to create a healthier version of them for a long time, so I love this recipe! Triscuits were another fave. Although these days my favourite crackers are Wasa crsisps :)
Ha, too funny! It was funny to see the crackers cut like this because that’s exactly how I make dog treats!
http://corgipants.blogspot.com/2007/10/tutorial-for-dog-cookies.html
I am making these this weekend.Can’t wait thanks so much .As well I’m interested in Toonies for tummies..
Just made a batch. DELICIOUS. Way better than the boxed kind! Thank you!
Hi Angela-
I’ve been reading awhile and finally commenting: these are fantastic! You’re my hero!
My husband didn’t think crackers could be homemade, and he was right-out impressed.
Thanks for this blog and sharing so many of your wonderful recipes and kind thoughts!
I made these! http://www.leiasdelights.com/2011/03/wholewheat-crackers.html Great recipe, thank you!
I loved these! Very tasty!!! I rolled my dough through the pasta machine so the thickness was more consistent. Thanks for a keeper recipe :)
I added minced onions and dill weed to this recipe it adds some great taste to them. I think I am going to try tomato and basil tomorrow I have some dehydrated tomatoes I’m going to crush and add.
I love wheat thins
they are the perfect treat in my book and I really can’t wait to try these
I just made these and they are DELICIOUS! I ate most of the first pan while the second pan was still baking. (Oops!)
I’d like to think of a way to make it with less Earth Balance. Is there anything else that could be substituted? If I’m going to eat whole pans at a time, I want to try to make them a bit lower fat. ;-)
Not that I know of Rebecca.
these look great! I can’t wait to try them with some of my homemade baba ganouj I made the other day!
Hey.
Can we remplace the butter by oil like olive’s one? thks ^^
Luckily I stumbled across your blog reading a chatalaine.
I made these crackers with a little hesitance. But good God they were delicious! My kids loved them and I loved them. (meat eater, cave-dwelling husband not so much). I burnt my freaking mouth stuffing the hot crackers into my face they were so good!
Homemade crackers are the best! I have found that I like the texture a lot better if I just ripped the dough instead of cutting it. This was discovered accidentally, when one batch I made was a bit too dry and sort of fell apart on me. The edges of the crackers were my favorite! So I went ahead and just ripped the whole batch. The ragged edges of them makes for more air pockets and crunchiness!
I always revisit this recipe, one of my favorites.
One way to doctor it up is to mix in nutritional yeast. Then when you are rolling it out, dust your surface with more nutritional yeast. AMAZING flavor for cheez it fans like myself.
Hey Angela!
Let me first say, I’m a huge fan of your website. Honestly I cook something from your blog at least three times a week. Please keep them coming! I must also admit that I reference your blog so much I actually have it on my bookmarks bar!!
In my pre-vegan days, I loved Cheese Its, and I wanted to try to figure out a way to bring some cheesy goodness to your amazing wheat thin recipe. Done and done! I added about 1/4 (or more) cup nutritional yeast with about 1/4 tsp garlic powder, omitted the vanilla extract and upped the paprika just a sprinkle. They turned out amazing! A great way to have a vegan-friendly cheese cracker. The recipe I used is pretty basic but I’m sure your culinary genius will find a way to make them the most amazing cheese its ever!
I hope that helps some people who get Cheese It cravings like I do!
Thanks for all the recipes!
Wow that is such a great idea! I will have to try that next time I make these. :)
Thanks so much for your kind words about my blog!!! That made my day.
Oh. My. Goodness. These are amazing! I had half the first tray finished before the second one even came out of the oven!
Dear Angela,
I’ve been visiting your blog for about 2 years now, and made many delicious meals using your recipes, but this is the first time I’m commenting because the wheat thins are awesome. They are addictive and so dangerous that I keep them somewhere rather inaccessible so I wouldn’t finish them at once. I subbed cayenne for paprika, and omitted the salt sprinkle, but they turned out wonderfully. Thank you for the avocado pasta, the green monsters, the overnight oats, the walnut-lentil loaf, the banana bread, and now this. Looking forward to more news of your book!
(:
Hey Seraphina,
Oh that made me laugh…I have to hide these from myself too! Aren’t they so yummy and total “comfort” food? So glad to hear you enjoyed them too. Thanks for reading!
I just made these and I can’t stop eating them. These are soooooo goooooood!
Mine took a few minutes longer to bake, but I have the feeling mine were rolled a little thicker. I used sunflower oil instead of the butter substitute… Worked without any problems. If you are thinking of trying these, go for it! This recipe is simple, tasty, and fool proof. Thanks for sharing!
I know you said you used whole wheat flour but do you thnk it would ruin the recipe to use whole wheat bread flour? I just used up the last of my whole wheat flour on making bread but these look so delicious !!
Hey Lindsi, hmm I’m not sure – I have only tried it with 100% whole wheat flour. Let me know how it goes if you try it!
I dove in and tried the recipe with whole wheat bread flour and still delicious! They were a little more chewy than i expected but i think next time i will roll them a bit thinner..I’m also thinking about using a bit of dried basil and sundried tomatoes to imitate the store version, my husband is addicted to them! Thanks for another great recipe!